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Active time: 20 minutes | Total time: 2 hours
Before you toss those extra five ounces in the trash in frustration, consider stirring them into risotto, as our recipe tester Sandy “I Can’t Stand to Waste Food” Hill thought to do. Or mash them with some baked sweet potato and butter. Blitz ‘em with a banana, milk, honey, and ice for a slurpy breakfast. Swirl ‘em into slightly thawed ice cream. Or moms, sneak the pumpkin into some mac-n-cheese or meatballs. All of you, we know you have more inspired solutions, so let us know how you put that pumpkin to use…
1 1/2 cups walnut pieces
1/2 cup mild vegetable oil
3/4 cup dark brown sugar
2 eggs
1/3 cup buttermilk
9 ounces pumpkin puree, either canned or homemade (see note that follows the recipe for how to make your own)
1/2 teaspoon orange extract (optional)
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
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